What you need
- large bunch of coriander
- 2 green chillies
- 1 clove of garlic
- squeeze of lemon juice
- salt to taste
- 1 cup plain greek yoghurt
Getting it done
-
Step-1
Add everything together except the yoghurt. Blend until everything is smooth. If it’s difficult to blend add a little water to help it get going. Then stir in the Greek yoghurt to the blended mix.
Tips
- The reason I stir the yogurt in after is because it keeps the chutney consistency thick, otherwise if you blend the yogurt it’s becomes quite runny.
- You can add more or less green chillies if you like.
-
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Prepping your meals in advance doesn’t mean you have to eat the same boring meals everyday.
I plan what I’m cooking for the following week on a Friday and I’ll do the food shop on the Friday or Saturday. Then I’ll cook all the food for the week ahead on the Sunday. Things like salad, boiling rice I’ll do fresh before eating but most of the meals are ready.
Meals I’ve cooked for meal prepping in the photos are:
1. Chicken katsu curry with udon noodles & a pickled salad
2. Moroccan lamb stew with lemon Cous Cous and a side salad
3. Leftover mince & black eyed bean curry with cheese in a panini toasted for lunch
4. Mince & black eyed bean curry with roti & salad
5. Pakora wrap with imli chutney, chilli sauce & salad
6. Chicken & veg pasta
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Do you meal plan and prep?
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